On 6/27/2013 12:08 PM, l not -l wrote:
> On 27-Jun-2013, jmcquown > wrote:
>
>> Two boiled eggs, cooked just past "soft", and a slice of whole wheat
>> peanut butter toast. Accompanied by a glass of milk.
>>
>> Habit of a lifetime, I spoon the cooked egg out of the shell into a
>> cup
>> (coffee mug). Add a dollop of butter, S&P and sort of chop it all
>> together with a spoon. That's how my mom made them for me when I was
>> a
>> tot. She called it "egg-a-cup". The handle made it easy for small
>>
>> hands to hold.
>>
>> Now what should I make for dinner...
>>
>> Jill
> Mine was fire-roasted, peeled and seeded, poblano stuffed with egg and
> Mexican chorizo.
>
Well, there's the difference. Stuffed or roasted peppers aren't my cup
of tea. I hope you enjoyed it.

I've always found Mexican chorizo to be very greasy. Of course I was
buying it from a "Mexican market" in west Tennessee. They didn't speak
English and I don't speak Spanish. All I know is it was very greasy.

I prefer Portuguese or Spanish style Chourico. Or Linguica. From
Gaspar's Sausage Company:

http://www.gasparssausage.com/

Publix has Gaspar's sausage avalable. The price is not overwhelming it
tastes very good. I've got a grinder but I'm not likely to undertake
sausage making.

> Dinner will be grilled (grill pan, not outdoor) boneless pork loin rib
> chops and left-over red cabbage braised in burgundy. Haven't decided on
> the starch yet - maybe a baked sweet potato, or ...
>
I need to add pork chops to my shopping list. Also sweet potatoes when
I go to the vegetable stand tommorrow. Thanks for the reminder!

Jill